Homemade Vegetable Potstickers: Easy Step-by-Step Recipe

Why You’ll Love These Vegetable Potstickers

These veggie potstickers combine the perfect balance of crispy bottoms and tender tops with a flavorful vegetable filling. They’re customizable to your taste preferences, freezer-friendly for quick meals later, and significantly healthier than restaurant versions. Plus, the hands-on wrapping process is both fun and relaxing—perfect for getting the whole family involved in cooking!

Vegetable Potstickers Ingredients

For the filling:

• 2 cups shredded cabbage (green or Napa)
• 1 cup finely chopped mushrooms
• 1/2 cup grated carrots
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup fresh spinach, chopped
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon white pepper

For assembly and cooking:

• 30-35 round dumpling wrappers
• 1/4 cup water for sealing
• 3 tablespoons vegetable oil
• 1/2 cup water for steaming

For dipping sauce:

• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon chili oil (optional)
• 1 green onion, finely chopped

Tools Used to Make Vegetable Potstickers

• Large mixing bowl
• Non-stick skillet with lid
• Small bowl for water (for sealing)
• Small bowl for dipping sauce
• Measuring cups and spoons
• Sharp knife and cutting board
• Large plate or baking sheet for assembled potstickers

How to Make Vegetable Potstickers

1. Prepare the filling: In a large bowl, combine shredded cabbage, chopped mushrooms, grated carrots, sliced green onions, minced garlic, and grated ginger.
2. Cook the filling: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the vegetable mixture and cook for 3-4 minutes until slightly softened. Add chopped spinach and cook until wilted, about 1 minute more.
3. Season the filling: Remove from heat and stir in soy sauce, sesame oil, rice vinegar, and white pepper. Allow the mixture to cool completely.
4. Assemble the potstickers: Place a dumpling wrapper in your palm and add about 1 tablespoon of filling to the center. Dip your finger in water and moisten the edges of the wrapper.
5. Fold and pleat: Fold the wrapper in half around the filling to form a half-moon shape. Create pleats along the edge by pinching and folding the wrapper onto itself. Seal tightly.
6. Cook the potstickers: Heat 2 tablespoons of oil in a non-stick skillet over medium-high heat. Place potstickers flat-side down in the pan without overcrowding.
7. Crisp and steam: Cook until bottoms are golden brown (about 2-3 minutes), then carefully add 1/2 cup water to the pan and immediately cover with a lid. Reduce heat to medium and steam for 5-6 minutes until water evaporates.
8. Prepare dipping sauce: While potstickers cook, mix all dipping sauce ingredients in a small bowl.
9. Serve: Transfer potstickers to a serving plate and serve hot with dipping sauce.

Variations of Vegetable Potstickers

1. Protein Boost: Add 1/2 cup of crumbled firm tofu or tempeh to the filling.
2. Gluten-Free Option: Use rice paper wrappers instead of traditional wheat wrappers.
3. Spicy Version: Add 1 teaspoon of chili paste or 1 finely chopped jalapeño to the filling.
4. Korean-Inspired: Replace soy sauce with gochujang paste for a spicy Korean twist.
5. Thai-Style: Add 1 tablespoon of chopped cilantro and 1 teaspoon of lime juice to the filling.

Serving Vegetable Potstickers

Serve these potstickers as an appetizer for 4-6 people or as a main dish for 2-3 people. For a complete meal, pair them with a simple side salad dressed with rice vinegar and sesame oil, or serve alongside steamed rice and stir-fried vegetables. These potstickers are perfect for dinner parties, game nights, or whenever you’re craving a homemade version of your favorite takeout dish!

Frequently Asked Questions

Can I make potstickers ahead of time? Yes! Assemble them completely, place on a baking sheet without touching, freeze until solid, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes to the steaming time.

How long do cooked potstickers last? Store leftover cooked potstickers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a bit of oil to re-crisp the bottoms.

Can I bake these instead of pan-frying? Yes, brush with oil and bake at 375°F for 15-20 minutes until golden and crisp, though you won’t get the same texture contrast as the traditional method.

Are potstickers and gyoza the same thing? They’re very similar! Potstickers are Chinese (called jiaozi) while gyoza are the Japanese version, typically with thinner wrappers and more garlic.

What’s the best cabbage to use? Napa cabbage works best for its tender texture, but regular green cabbage is a good substitute.

Final Thoughts

These homemade vegetable potstickers are a game-changer for your home cooking repertoire. With their perfect balance of flavors and textures, they’ll quickly become a family favorite. Try them tonight and discover just how rewarding making dumplings from scratch can be!

More Recipes to Try!

1. Elegant Goat Cheese Puff Pastry Appetizers
2. Whipped Ricotta Hot Honey Dip
3. Cheesy Parmesan Mozzarella Bites
4. Homemade Cheese Bread Recipe
5. Creamy Bruschetta Dip Recipe